DEVELOPMENT OF SHRIKHAND ENRICHED WITH TAMARIND (Tamarindus indica L.) AND AMLA (Emblica officinalis) EXTRACT
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Date
2021-02-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401
Abstract
Tamarind and Amla are considered as one of the native herbs of India which possess medicinal values. Incorporation of these ingredients into milk products might improve the therapeutic benefits of the final product and benefits to the host when consumed. Enriched shrikhand was prepared by incorporating 1:1 ratio of 5, 10 and 15 per cent tamarind and amla extract, in which 10 per cent tamarind extract enriched shrikhand had maximum overall acceptability of 8.50 whereas 10 per cent amla extract enriched shrikhand had 8.40 of overall acceptability. The shrikhand enriched with combined levels of both 10 per cent tamarind and amla extract had improved sensory characteristics of about 8.40 overall acceptability with good physico-chemical attributes like 59.32 per cent total solids, 6.84 per cent fat, acidity of 1.07 per cent lactic acid and pH of 4.17 and rheological properties. Hence shrikhand with 10 per cent tamarind and amla extract was optimized. The storage studies revealed that enriched shrikhand had storage acceptability upto 2 days at ambient temperature (30±1°C) and resulted in 28 days of storage at refrigeration temperature (7±1°C) in the polypropylene cups, polyethylene terephthalate cups and metallized polyester pouches with acceptable rheological attributes, showed good sensory, chemical and microbiological quality within the prescribed limits of FSSA. Hence the developed product can be recovered for all age groups which has health benefits.